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Muffins (Eggs cups sifted flour cup)

2 eggs 2 cups sifted flour 1 cup milk, scalded and cooled 1/4 cup lukewarm water 2 level tablespoons sugar 2 tablespoons melted lard 1/2 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add the lard (or butter), eggs. beaten until light, and flour to make a moderately stiff batter; then add the salt and beat until smooth. Cover and set aside in a warm place for about one hour. When risen, fill well-greased muffin tins half full; cover and let rise again for about half an hour. Bake twenty minutes in a hot oven, and serve at once.